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Review Article on Samsarjana Krama

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Review Article on Samsarjana Krama


Dr. Madhukar | Dr. V. G Hiremath | Dr. S. V Guddad | Dr. G. S Badarinath



Dr. Madhukar | Dr. V. G Hiremath | Dr. S. V Guddad | Dr. G. S Badarinath "Review Article on Samsarjana Krama" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-6 | Issue-3, April 2022, pp.1402-1407, URL: https://www.ijtsrd.com/papers/ijtsrd49739.pdf

Panchkarma represents five therapeutic procedures of Samshodhana (Internal purification of the body). Samshodhana and Samshamana are the two types of treatment in Ayurveda advised for the patient with vitiated Dosha, Dhatu, Jatharagni or Mala.Panchakarma procedures comprise of Poorva Karma, Pradhana Karma and Paschat Karma. Due to Poorva Karma such as Snehana and Swedana Karma Doshas get Vilayana and comes in to Amashaya and after Shodana due to Shodhanaoushadhi Kshobhana leads to the Agnimandhya. To correct this Agni Samsarjana Krama is to be followed. The sequential order of administration of Pathya Ahara is followed in Peyadi Samsarjana Krama, Tarpanadi Krama, Rasadi Samsarjana Krama as per classics. After the administration of Vamana Karma or Virechana Karma, a special diet regimen is to be followed called as Samsarjana Krama which means a proper sequential diet regimen of Peya, Vilepi, Kritakrita Yusha and Kritakrita Mamsarasa. When samyak suddi occurs samsarjana krama may be started on the same day. It is used to increase the Agni and to provide sequential nourishment to the patient i.e. from light diet to normal diet. The importance of Samsarjana Krama is to increase the strength of weakened Agni and body after Samshodhana Karma.

Panchakarma, Samsarjana krama, Peyadi, Tarpana, Rasa samsarjana krama, Agni


IJTSRD49739
Volume-6 | Issue-3, April 2022
1402-1407
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

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